Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different
Reply
 
Thread Tools
Old 02-04-2013, 08:30 AM   #581
matteroftaste
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: London, United Kingdom
Posts: 110
Liked 14 Times on 8 Posts
Likes Given: 2

Default

Quote:
Originally Posted by sonofgrok View Post

I almost always get white fuzzies but have not gotten the black though I think others have mentioned it previously in the thread. I'd say you are ok but no guarantee. Only one way to find out Run with it!
Thanks for the reassurance, I will.


__________________
please forgive any colloquialisms....
matteroftaste is offline
 
Reply With Quote
Old 02-04-2013, 03:04 PM   #582
kosciel4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 11
Liked 2 Times on 1 Posts

Default

I have 4 batches going, two in a 1 gallon with an airlock, and two in a 5 gallon with an airlock (filled 3.5 gallons, and the other is filled with 4.5 gallons of rice). I over clean everything and have never had any mould or white fuzz. I made a sample jar or it to test, stirred it several times that day with my unclean finger and of had white mould by the next morning...
Though my large batches have only been going for 13 days, they have spent the last 7 days in a heated blanket. In that time the gravity has gone from 1.070 to 1.018 and I imagine will be ready to bottle in about 3-6 days. I won't even make of to 3 weeks.
As of right now its all liquid from what I can see other than a few rice mesh conglomerates floating around.


kosciel4 is offline
 
Reply With Quote
Old 02-04-2013, 11:18 PM   #583
Arpolis
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,161
Liked 206 Times on 189 Posts
Likes Given: 36

Default

My home made yeast ball is doing something! The rice was at the top of the gallon jar but now is about 2 inches from the top and there is liquid in there. Tried to smell it but could not really make out any alcohol smell yet. That may start to come in the next few days. We shall see.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!
Arpolis is offline
 
Reply With Quote
Old 02-05-2013, 01:22 AM   #584
ezzellca
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 51
Liked 15 Times on 9 Posts

Default

I filled my jar 2/3 the way with rice. Everyone seems to have a lot more headspace than that. Will I run into trouble?

I talked to the rice guy at the market near my house and he said if my goal was an unfiltered milky white rice wine then glutinious rice was the way to go. He said the best and most famous unfiltered rice wine is from xian and they use glutinious rice. Something to do with starch levels or something. I dont know, my chinese isnt amazing, and he may be an idiot.

Anywho, i bought the most expensive thai sticky rice. Maybe im a sucker, maybe hes right. Just thought id pass that info on.
ezzellca is offline
OG_IBU_Bunghole Likes This 
Reply With Quote
Old 02-05-2013, 01:36 AM   #585
Leadgolem
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Denver, Colorado
Posts: 3,719
Liked 966 Times on 740 Posts
Likes Given: 1763

Default

The volume of rice decreases as the the rice is saccharified. You can fill your container to the brim and it will not cause you any issues.
__________________
Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.
Leadgolem is offline
 
Reply With Quote
Old 02-05-2013, 03:08 AM   #586
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,326
Liked 2720 Times on 2105 Posts
Likes Given: 372

Default

I've now gotten the mold on top, and this is lactobaccilus I am 95% sure. I remember someone mentioned awhile back that they stirred theirs periodically. Definitely not a good idea if you've got this, the dryer rice at the top is a good barrier to keep this stuff out of the wine.
Click image for larger version

Name:	image-3733728842.jpg
Views:	584
Size:	23.8 KB
ID:	98949  
bottlebomber is offline
 
Reply With Quote
Old 02-05-2013, 03:13 AM   #587
Ostomo517
Registered User
Feedback Score: 2 reviews
Recipes 
 
Join Date: Nov 2012
Location: Norton Shores, Michigan
Posts: 1,587
Liked 576 Times on 365 Posts
Likes Given: 184

Default

Quote:
Originally Posted by bottlebomber View Post
I've now gotten the mold on top, and this is lactobaccilus I am 95% sure. I remember someone mentioned awhile back that they stirred theirs periodically. Definitely not a good idea if you've got this, the dryer rice at the top is a good barrier to keep this stuff out of the wine.
So when you drain the rice with the cheesecloth does this go into the bundle too?
Ostomo517 is offline
 
Reply With Quote
Old 02-05-2013, 04:01 AM   #588
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 255 Times on 184 Posts
Likes Given: 121

Default

Quote:
Originally Posted by bottlebomber View Post
I've now gotten the mold on top, and this is lactobaccilus I am 95% sure. I remember someone mentioned awhile back that they stirred theirs periodically. Definitely not a good idea if you've got this, the dryer rice at the top is a good barrier to keep this stuff out of the wine.
Quote:
Originally Posted by Ostomo517 View Post
So when you drain the rice with the cheesecloth does this go into the bundle too?
That is what mine usually looks like. I don't stir but it does get drained with the cheese cloth. I always end up with good product. So if it is lacto then its delicious. lol That or you are 5% off or I am blind.
__________________
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway
sonofgrok is offline
 
Reply With Quote
Old 02-05-2013, 04:08 AM   #589
Punx Clever
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 236
Liked 40 Times on 27 Posts
Likes Given: 9

Default

Someone here has to be able to confirm this for me...

Did I get the right characters?

EDIT:
ezzellca says it's correct. So, here's the 2 inch by 3 inch label:
Punx Clever is offline
3
People Like This 
Reply With Quote
Old 02-05-2013, 04:12 AM   #590
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 255 Times on 184 Posts
Likes Given: 121

Default

Quote:
Originally Posted by Punx Clever View Post
Someone here has to be able to confirm this for me...
Did I get the right characters?
Couldn't tell you if you have the right characters but the labels look awesome!


__________________
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway
sonofgrok is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Gelatinizing rice for rice wine? Newton Wine Making Forum 17 09-16-2014 02:26 AM
SaTho - Thai traditional rice wine arachnyd Wine Making Forum 6 07-22-2014 11:18 PM
Rice wine from flaked rice? Newton Wine Making Forum 13 10-15-2010 03:22 PM
Making some traditional Muscadino (planning stage) Starderup Wine Making Forum 3 06-17-2010 01:17 PM
Traditional red wine Celestyal Wine Making Forum 3 04-13-2010 12:20 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS